This Japanese inspired Crispy Schnitzel is Very Tender, Juicy and Tasty
Serves
1
Prep time
10 Minutes
Cooking time
10 Minutes
Ingredients
Schnitzel
- 150g-200g pork fillet, butterflied
- 1 ½ tablespoons plain flour
- 3 tablespoon panko breadcrumbs
- 1 tablespoon sesame seeds
- 1 egg, beaten
- oil for frying
Sauce
- 1 tablespoon finely diced, onion
- ¼ teaspoon minced garlic
- 1 teaspoon butter
- 1 heaped teaspoon curry powder
- 1 heaped teaspoon plain flour
- ⅓ cup dashi (or any) stock
Garnish
- 2-3 tablespoons sliced green shallots
Method
Schnitzel
- Slice the pork fillet almost in half lengthways to butterfly
- Place a piece of baking paper or plastic over the fillet and pound slightly with a meat mallet to flatten
- Combine the panko breadcrumbs and sesame seeds
- First coat the pork fillet in the flour, then dip it into the beaten egg, followed by the breadcrumbs mixture. Pressing the crumbs gently into the fillet
- Add enough oil to cover the bottom of a small frypan by approx.1cm
- Heat the oil to a medium-high heat and add the schnitzel, cook for 2 minutes on each side or until cooked through and golden in colour. Drain on paper towel.
Sauce
- In a small saucepan melt the butter over medium-high heat
- Add the onions, ginger and garlic and cook until onion softens
- Combine curry powder and plain flour and add to the onions, stir and cook for 1-2 minutes
- Gradually add the stock, stir to prevent lumps forming
- Cook till sauce thickens, add a little more stock or water if necessary
- Pour sauce over the cooked schnitzel, garnish with shallots and serve with steamed rice
Share This Recipe !
